Prep 15 mins
Cook 35 mins
This is a variation I use on fried chicken. I like the cornmeal and potato flakes becuase they get so crispy. Kids love this if you cut the chicken and make chicken fingers.
- Beat egg and cream together.
- In another bowl stir together the dry ingredients.
- Dip chicken into egg and then coat in dry ingredients.
- Bake at 400 for 35 to 45 minutes, turning chicken after each 15 minutes.
I think this dish has a lot of potential, and I'm sure I'll will be make it again. Before attempting this again, I'll have to figure out what seasonings to use, by reading all of the review, and see that will work for others, and than for me, to make it more flavorful or lot better for me to do! Anyway, excellent to do a SCRATCH on recipes. The more I play with my food, the more I love cooking, to make a recipe that will work for me, that is!! Than I can do the happy food dance!! I've will added this to my recipe book with my additions. THANK YOU!!
I also used the potato flakes option, very crispy and seasoned nicely. I didn't have any half and half so I used a 1/4 c mayonnaise because I have seen so many recipes use that a coating for oven fried chicken. Combined with the egg it held up nicely and allowed the cornmeal mixture to adhere to chicken!
Great chicken and so crispy! It even was crispy the next day after reheating in the microwave! I made this with the potato flakes option. The only things I changed were to omit the seasoning salt and use 1 teaspoon of Emeril's Essence instead and I added 1-1/2 teaspoons of dried parsley flakes. I baked then on a rack (over a foil-lined sheet pan) that I sprayed with Pam. Then, I didn't have to turn them. I served them with broccoli cheese rice and glazed Dijon baby carrots. My family really enjoyed the meal. Thank you for taking the time to share this great recipe.I will make it again!